INGREDIENTS
1/2
Lemon - juiced
2 tbsp
Parsley
1
Veggie bouillon cube
8
Kalamata olives
3 cups
Broccoli florets - cut into small pieces that match the pasta size
2 cups
Pasta - i used fusilli, dried
8
Of black pepper, twists
1
Red pepper flakes
2 tbsp
Olive oil
1 handful
Walnuts
1/2 cup
Parmesan cheese